 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I got the idea from an old magazine (1999 TOH) Then put my spin on it! Ingredients:
1 1/2 lbs ground sirloin |
1 onion, chopped |
2 jalapenos, chopped |
2 roma tomatoes, chopped |
1/2 cup rice, cooked |
1/2 cup monterey jack cheese, shredded |
1 tablespoon chili powder |
1 tablespoon garlic powder |
salt |
pepper |
2 refrigerated pie crusts |
4 tablespoons green onions, chopped |
1/4 cup shredded monterey jack cheese |
1/2 cup cilantro, chopped |
1 roma tomato, chopped |
1 cup romaine lettuce, chopped |
1/2 cup salsa |
6 tablespoons sour cream |
1 avocado, sliced |
Directions:
1. Saute ground sirloin, chopped onion, chopped jalapenos (with or without seeds), 2 chopped tomato and rice until meat is no longer pink.
2. Add spices and 1/2 cup Jack cheese to meat mixture off the heat.
3. Roll out 1 pie crust on to a parchment paper lined cookie sheet.
4. Pile meat mixture in the middle of crust, leaving 1 1/2 inches around crust edge clear of food.
5. Roll out second crust and place on top of meat mixture.
6. Seal edges with fork.
7. Poke several holes in top of crust and bake in preheated oven at 400 degrees approx 40 minutes until browned.
8. Remove from oven and let sit for 10 minutes.
9. Slice into 6 pieces and serve with chopped green onions, chopped lettuce, shredded cheese, salsa, sour cream, sliced avocado and chopped cilantro.
|
|